Tomatillo Salsa with Roasted Green Chiles, Cilantro, and Lime

Tomatillo Salsa with Roasted Green Chiles, Cilantro, and Lime is a tasty idea when your garden or CSA gives you too many tomatillos! Use canned green chiles if you don’t have time to roast your own!

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Tomatillo Salsa with Roasted Green Chiles, Cilantro, and Lime found on KalynsKitchen.com

Many years ago one of my friends got a food processor and told me she was going to make salsa. At the time I’d never made salsa, and I thought it sounded very exotic and complicated. Of course, now I realize that if you have fresh ingredients and some idea of the proportions, it’s pretty hard to make a bad batch of salsa, even without a food processor.

This post is about Tomatillo Salsa with Roasted Green Chiles, Cilantro, and Lime that I made with the green chiles I roasted on my barbecue grill (plus some of those volunteer tomatillos from the garden) but if you have the fresh tomatillos, I’m thinking you could still make pretty tasty salsa using canned roasted chiles. And remember, making salsa is an art and not a science, so if you’d like a little more or less of one of the ingredients, feel free to improvise.


Tomatillo Salsa with Roasted Green Chiles, Cilantro, and Lime found on KalynsKitchen.com

Last year I grew tomatillos for the first time and wasn’t sure how to tell when they were ripe. Now I know that when they fill out the paper husk, they’re ready to pick. If you leave them too long, they’ll remind you by breaking through the husk but they’re still good even at that stage. I started out with a recipe for Tomatillo Salsa from Mark Bittman, but it quickly morphed into my own version, partly because I have a lot of tomatillos. I used three cups for this recipe, diced quite small. Next are the freshly roasted green chiles, which I chopped into pieces the same size as the tomatillos.

Combine the diced tomatillos, diced green chiles, minced garlic, diced red onion, salt, and pepper and let it sit for an hour or more to blend the flavors. Then stir in some green Tobasco sauce (or your favorite hot sauce) and lime juice and marinate while you wash and chop the cilantro. Wash the cilantro, dry well, and finely chop, then stir the chopped cilantro into the mixture. I let mine sit for about 20 minutes more before

Make it a Meal: I serve the Tomatillo Salsa with Roasted Green Chiles, Cilantro, and Lime over grilled halibut. It could also be served with Grilled Lime and Chile Chicken or you could also eat it with Zucchini and Green Chile Breakfast Casserole or Egg Burritos.

More Recipes Featuring Tomatillos:

Tomatillo and Black Bean Salsa with Avocado, Lime, and Cilantro from Kalyn’s Kitchen
Green Beans with Tomatillo Salad Dressing from A Veggie Venture
Cafe Rio Style Creamy Tomatillo Salad Dressing from Kalyn’s Kitchen

Tomatillo Salsa with Roasted Green Chiles, Cilantro, and Lime

Tomatillo Salsa with Roasted Green Chiles, Cilantro, and Lime is a tasty way to use your garden tomatillos!

Ingredients:

  • 3 cups finely diced tomatillos (about 10-12 tomatillos)
  • 6-8 roasted green chiles, diced (this was about 3 oz diced roasted green chiles, could use canned green chiles, but remember they will be hotter due to seeds)
  • 1 T minced garlic
  • 2/3 cup finely diced red onion (or use white onion)
  • salt and fresh ground black pepper to taste
  • green Tabasco to taste, or other hot sauce (I used about 1/2 tsp.)
  • 1/3 – 1/2 cup fresh lime juice
  • 1 cup finely chopped fresh cilantro (or less)

Directions:

  1. Dice tomatillos, roasted Anaheim chiles, and red onion into same-size pieces (about 1/4 – 1/2 inch thick, depending on how chunky you like it.)
  2. Put chopped ingredients into bowl with minced garlic and salt and pepper, then let sit at room temperature for an hour or more.
  3. After the flavors have blended together for a while, add hot sauce and lime juice to taste.
  4. Wash cilantro, spin dry or dry with paper towels, then finely chop 1 cup cilantro and mix into salsa.
  5. I let it sit for about 20 minutes more before I ate it.

Notes:

This will stay good in the refrigerator for about a week. I thought the flavor was even better after it was in the fridge overnight.

Here are directions for roasted green chiles.

Recipe adapted from Tomatillo Salsa by Mark Bittman.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet South Beach Suggestions:
This Tomatillo Salsa with Roasted Green Chiles, Cilantro, and Lime is a great condiment for any phase of the South Beach Diet as well as other low-carb and low-glycemic eating plans. Tomatillos do have some carbs, but you’re not eating huge amounts.

Find More Recipes Like This One:
Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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Tomatillo Salsa with Roasted Green Chiles, Cilantro, and Lime found on KalynsKitchen.com